Carbonara

This is from the Classic Rachael Ray 30-Minute Meals cookbook, and her title for the recipe is "The Only Recipe You Need: Carbonara."  That's not too far from the truth!  Although there is no peanut butter or chocolate, so it's not quite at the top of my list. 

A little warning - you might have trouble with this one if you live in a small town.  When we lived in a small town Aaron tried to pick up the pancetta at the grocery store for me.  They insisted that there was no such thing and that he must have meant proscuitto.  Honestly, I'm kind of surprised they knew proscuitto if they didn't know pancetta.  Anyway, we had to settle for using bacon, which isn't a bad substitute.

Carbonara
Adapted slightly from Classic Rachael Ray 30-Minute Meals

1 box whole-wheat pasta
1/4 cup olive oil (slightly less is ok)
1/3 pound pancetta, chopped (can substitute bacon)
Crushed red pepper flakes (amount depends on how spicy you like your food)
4 cloves garlic, chopped (can substitute garlic powder)
1/2 cup chicken broth (original recipe calls for white wine)
2 large egg yolks
1/2 cup grated Romano or Parmesan cheese (plus extra to go on top!)

Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat.  Add olive oil and pancetta.  Brown pancetta for about 2 minutes.  Add red pepper flakes and garlic and cook 2 to 3 minutes more.  Add broth and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water to temper the eggs.

Drain pasta and add directly to the skillet with the pancetta mixture.  Pour the egg mixture over the pasta.  Toss rapidly to coat the pasta without cooking the egg.  Remove pan from heat and add a big handful of cheese, some pepper and a little salt.  Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1 to 2 minutes.  Garnish with extra cheese if desired.